- 1/2 cup light ranch dressing
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1 jalapeño pepper (seeded and chopped finely; optional)
- 4 cups coleslaw mix or broccoli slaw
- 10 (6 inch) corn tortillas
- 3 tablespoons oil (canola or vegetable)
- 2 tablespoons cornmeal
- 1 pound firm white fish (tilapia, mahi-mahi, or halibut), cut in 1 inch pieces or in 10 strips
- 1 tomato, chopped
- Stir together the dressing, lime juice, chili powder, ground black pepper, and jalapeño pepper (if desired). Pour over coleslaw mix and stir to mix well. Cover and place in refrigerator until serving time.
- Warm the corn tortillas according to package directions.
- Heat the oil in a small nonstick skillet over medium heat until hot, but not smoking. Spread the cornmeal on a plate while the oil heats. Pat the fish pieces in the cornmeal to coat on all sides. Fry the fish in hot oil until the cornmeal is lightly browned, 1–2 minutes per side. Remove and drain on paper towels.
- Top each tortilla with some of the fish and some of the coleslaw mix. Fold in half and serve with the chopped tomato.
Nutrition information per serving: 370 calories, 16g total fat, 2g saturated fat, 0g trans fat, 55mg cholesterol, 430mg sodium, 38g total carbohydrate, 5g fiber, 4g sugar, 23g protein
This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu